PREPARATION:
Figure on 30 minutes, soak in warm salt water, rinse thoroughly and filter. Saffron soak in 1 / 4 cup water for 30 minutes.
Chicken fillet weld, to pull out of the broth and break his hands into small pieces along the fibers (the knife does not cut). And in the chicken broth, add the saffron. Almond overcook 1-2 minutes in butter, add the rice and continue to overdo 5 minutes. Then add the green peas, ginger, salt and chicken broth with saffron, cook on low heat (with lid closed) until cooked. Remove from heat, add pistachios, let stand for 30 minutes and serve to the table hot.
Chicken fillet weld, to pull out of the broth and break his hands into small pieces along the fibers (the knife does not cut). And in the chicken broth, add the saffron. Almond overcook 1-2 minutes in butter, add the rice and continue to overdo 5 minutes. Then add the green peas, ginger, salt and chicken broth with saffron, cook on low heat (with lid closed) until cooked. Remove from heat, add pistachios, let stand for 30 minutes and serve to the table hot.
Turkish Cuisine
INGREDIENTS:
8 servings
| Rice | 2 cups | Saffron | 1 pinch |
| Butter | 3 tablespoons | Green peas | 1 cup |
| Almonds (peeled) | 50 grams | Ginger (ground) | 1 / 2 tsp |
| Chicken fillet | 1 piece | Salt | enough |
| Water | 2,5 cups | Pistachio (purified) | 50 grams |
